Fusilli with Artichokes and Swiss Chard

I love this dish. It's winter and spring, and light and creamy all at the same timea perfect pasta for late spring.


  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup baby artichokes, trimmed (or defrosted frozen artichoke hearts), quartered lengthwise
  • 3 shallots, thinly sliced (about 1/2 cup)
  • 3 cloves garlic, thinly sliced
  • 1 bunch Swiss chard, cleaned, stemmed and cut into 1/4-inch-wide ribbons
  • 1/2 lemon, zested and juiced
  • 3/4 cup vegetable or chicken broth
  • sea salt and red pepper flakes
  • 1/2 pound whole wheat fusilli pasta
  • 1 ounce goat cheese, softened


  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat, and swirl in 1 tablespoon oil. Add the artichokes to the pan, and sauté for 3 minutes. Add shallots and garlic, and continue to cook for 3-5 minutes, until all are a nice golden brown. Add Swiss chard, lemon zest, juice and broth, and bring to a boil, scraping the bottom of the pan. Lower heat to medium, season with salt and red pepper flakes. Cover, and cook for 10 more minutes.
  • Cook pasta according to package directions, less 1 minute. Drain, and return to pot. Drizzle remaining 2 tablespoons oil into the artichoke mixture, and toss to coat. Season to taste with additional salt and pepper. Pour artichoke mixture into pasta pot, and toss several times to mix well. Divide pasta amongst four bowls, and top with crumbled goat cheese.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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